Fromagerie Bergeron shines among the top cheeses at the 2016 British Empire Cheese Competition

SAINT-ANTOINE-DE-TILLY, QC, Nov. 8, 2016 /CNW Telbec/ - Fromagerie Bergeron is pleased to announce that its latest creation has again been singled out among the top cheeses in this year's 89th edition of the British Empire Cheese Competition.

Indeed, Louis Cyr has earned the first place in the categorie of "Firm Cheese Type specialty class 2". This categorie included the following cheese types : Edam, Fontina, Fruilano, Gouda, Montasio, Tilsiter.

More than 225 cheeses from 33 cheesemakers of Canada competed in the 2016 British Empire Cheese Competition. The award ceremony was held Thursday, November 3, 2016, at Travelodge Hotel Belleville in Ontario.

After winning first place in the Dutch-style cheese category (Gouda, Edam, etc.) at the 32nd Annual American Cheese Society competition held in Providence, Rhode Island in 2015, the Louis Cyr was awarded a Silver Caseus in 2015 and a Bronze Caseus in 2016. The Caseus Selection contest rewards Quebec cheese makers for their work by asking a panel of experts to judge more than one hundred cheeses, which are divided into twenty entry categories. All these recognitions confirm the reputation of this Strong Gouda : a full flavour cheese that is among the best in Quebec.

The milk that goes into it is still culled from Fromagerie Bergeron's highly select partner farms. Bergeron adheres to strict manufacturing standards, doing the utmost to meet clients' expectations. Being selected from among the finest cheeses is a source of pride for the company. With this new distinction, Fromagerie Bergeron reiterates its promise to produce superior quality cheeses.

Mario Bergeron and his brother Roger, as well as the company staff are incredibly proud to have received these honors, as they highlight which Fromagerie Bergeron's talent for producing large volumes of artisanal-quality cheeses.

The Bergeron, a third generation of master cheesemakers

A family business in operation since August 16, 1989, and founded by a third generation of master cheesemakers, Fromagerie Bergeron in Saint-Antoine-de-Tilly has over 180 employees. Production runs 24/7, and more than 26 million liters of milk are processed each year to produce a selection of eighteen fine and fresh-made cheeses. These honors once again recognize the dedication and creativity of the Bergeron master cheesemakers.

 

SOURCE Fromagerie Bergeron inc.

Image with caption: "Left to right : Mario Bergeron, Vice-President; Thomas Paquin-Roy, Research and Development Coordinator; Roger Bergeron, President and CEO. (CNW Group/Fromagerie Bergeron inc.)". Image available at: http://photos.newswire.ca/images/download/20161108_C6762_PHOTO_EN_813666.jpg

For further information: Cynthia Paquet, Assistant Marketing Director, Fromagerie Bergeron, Phone: 418-886-2234, ext. 227, cynthia.paquet@fromagesbergeron.com, www.fromagesbergeron.com

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